ALMOND MILK ICE CREAM
An easy and dairy free creamy almond milk ice cream recipe you can make at home!
Provided by Chocolate Covered Katie
Categories Dessert
Time 5m
Number Of Ingredients 5
Steps:
- *If you don't have an ice cream maker or high-speed blender, see these directions.Whisk together all ingredients. If you have an ice cream maker, simply pour the mixture in and churn according to manufacturer's instructions for your specific machine. Or if you have a high-speed blender such as a vitamix, pour the whisked ingredients into ice cube trays and freeze, then blend the frozen cubes until smooth, using the machine's tamper to help it blend evenly. Either eat straight from the machine or freeze an hour for a firmer texture. Due to the lack of preservatives and filler ingredients, homemade ice cream is best the day it's made - however you can technically freeze for up to a month and thaw before eating.View Nutrition Facts
Nutrition Facts : Calories 110 kcal, ServingSize 1 serving
ALMOND DELIGHT ICE CREAM
A very good ice cream flavor.
Provided by lwilliams001
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 3h20m
Yield 16
Number Of Ingredients 7
Steps:
- Beat sugar into the eggs in small amounts, assuring each addition dissolves completely before introducing the next.
- Whisk cream, milk, vanilla extract, and almond extract into the egg mixture; fold almonds into mixture.
- Pour into the container of an ice cream maker; freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 23.5 g, Cholesterol 130.5 mg, Fat 27.6 g, Fiber 0.7 g, Protein 5.3 g, SaturatedFat 14.8 g, Sodium 52.7 mg, Sugar 20.6 g
NO-CHURN ALMOND AND RASPBERRY SWIRL ICE CREAM
No ice cream machine required for this frozen treat, as the cream is whipped before being frozen. Vanilla extract or vanilla bean paste will make a good substitute here if you don't have almond extract and don't want to go to the store.
Provided by Sarah Jampel
Categories Bon Appétit Dessert Frozen Dessert Ice Cream Milk/Cream Raspberry Almond Fruit Vegetarian Wheat/Gluten-Free Peanut Free Soy Free Kid-Friendly Summer
Yield Makes about 2 quarts
Number Of Ingredients 6
Steps:
- Bring raspberries, sugar, and ¼ tsp. salt to a simmer in a medium saucepan over medium heat and cook, stirring often, until raspberries begin to burst and lose their shape, about 4 minutes. Strain through a fine-mesh sieve into a large measuring glass, pressing on solids; discard solids. Pour back into saucepan and return to medium heat. Cook, stirring occasionally, until sauce is thick enough to coat a spoon, 10-15 minutes. (You should have about 6 Tbsp.) Transfer back to measuring glass and chill until cold, about 30 minutes.
- Mix condensed milk, almond extract, and remaining ¾ tsp. salt in a medium bowl to combine.
- Using an electric mixer, beat cream in a medium bowl, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.
- Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage-folding-is easier). Add remaining whipped cream; fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain.
- Scrape about one third of ice cream base into a loaf pan that's at least 8½x4½". Drizzle over one third of raspberry syrup. Repeat layers 2 more times, ending with raspberry syrup (no need to be precise). Using a small offset spatula or butter knife, make figure-eight motions through ice cream base to swirl raspberry syrup throughout. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.
- To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.
- Do Ahead: Ice cream can be made 1 week ahead. Keep frozen.
TOASTED ALMOND ICE CREAM
An almond-flavored ice cream chock full of nutty pieces of chopped, toasted almonds, there is nothing quite like a scoop of toasted almond ice cream topped with dripping homemade caramel sauce and sprinkled with extra chopped almonds! Just like Fenton's!
Provided by Amy Nash
Categories Dessert
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spread almonds in a single layer on a baking sheet and roast 10-15 minutes, until fragrant and toasted, but be careful not to burn them. Let cool, then chop into small pieces and set aside.
- In a medium sauce pan, mix the sugar, milk, half of the cream and pinch of salt and heat over medium heat just until the edges start to bubble and steam. Cook, stirring occasionally, until the mixture begins steaming and bubbling around the edges. Meanwhile, whisk the egg yolks in a separate bowl and set aside.
- When milk mixture is steaming and bubbling around the edges, remove 1 cup of it and slowly drizzle the hot milk mixture into the beaten yolks while whisking continuously, to temper the eggs. Make sure not to scramble the eggs by adding all the hot liquid too fast. Add remaining milk mixture and stir to combine into a thin custard. Pour the custard mixture back into the saucepan and continue cooking until it starts to coats the back of a wooden spoon (between 170 and 175 on a candy thermometer) - typically only 1-2 minutes.
- Pour the remaining 1 cup of heavy cream into a medium bowl, then add the warm custard by first pouring through a clean mesh strainer into remaining heavy cream and stirring to combine. Add vanilla and almond extract, then cover and cool completely in the refrigerator (4-6 hours or overnight) before churning.
- Once the custard base is thoroughly chilled, pour into an ice cream maker and churn according to the manufacturer's instructions. When the ice cream is about halfway churned, add in the chopped roasted almonds and allow the ice cream to continue to churn until it is done. My ice cream maker only takes about 20 minutes to reach a soft serve stage. Pour churned soft-serve ice cream into a freezer-safe container, cover and place in a freezer to cure for at least 4-6 hours so the ice cream can harden all the way through.
Nutrition Facts : Calories 251 kcal, Carbohydrate 16 g, Protein 4 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 123 mg, Sodium 33 mg, Sugar 15 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
ALMOND ICE CREAM
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 40m
Yield About 1 1/2 pints
Number Of Ingredients 10
Steps:
- In a medium saucepan, cook ½ cup sliced almonds with the sugar and the salt over medium heat until deeply golden and caramelized, about 10 minutes. Transfer to a plate. Reserve.
- In the same pot, toast 1 cup sliced almonds until deeply golden, about 5 minutes. Add cream, milk, sugar and salt to the pot and simmer until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and let steep 1 hour.
- Strain through a fine-mesh sieve into a bowl, pressing down hard on the solids. Add almond extract to base and cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer's instructions. Break reserved caramelized nuts into pieces and add to base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 9 grams, Sodium 77 milligrams, Sugar 16 grams, TransFat 0 grams
ALMOND BUTTER SWIRL ICE CREAM
Warm weather days require ice cream! However, dealing with dairy intolerances can be tricky. This dairy-free recipe is a favorite at our house, especially with kids! -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 1 quart.
Number Of Ingredients 6
Steps:
- Mix first five ingredients until well blended. Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions, slowly adding melted chocolate during the last 2 minutes of processing. Serve immediately, or transfer to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.
Nutrition Facts :
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